CSU invited to pour pet-nat wines at Sydney event

Monday 5 Nov 2018

Charles Sturt University (CSU) wine maker Mr Campbell Meeks will join 40 other wine makers and importers for What a Fizzer, an event described as a ‘ … party of pet-nats, grower Champagne, Lambrusco, small batch sparkling wines and, of course, select ciders and wild-ferment beers’.

Pouring two pet-nats from Boutique Wines by CSU, Mr Meeks is hoping the wines will tap into the tastes of Sydney’s inner-city drinkers.

Mr Meeks said it was exciting to be able to bring the wines from his regional base in Wagga Wagga to the inner city where people want more information on where and how their wine is made.

Pet-nat or Pétillant-naturel (in a more formal setting) is a simple earthy sparkling unfiltered wine made using ancient and minimal intervention techniques.

Mr Bennie said it was the opportunity to get a diverse range of wine makers that attracted him to Boutique Wines by CSU.

“I like the idea of involving a broader community at events so wanted Charles Sturt University to cross-pollinate with some of the more avant garde producers in Australia, in an event that will celebrate all things fizzy, so I immediately got on the phone to them and requested their company,” Mr Bennie said.

Talking about the wines, Mr Bennie was enthusiastic describing them as vibrant, refreshing, personality-imbued and crystal clear.